Photos of Chef Paul Prudhomme’s Cornbread Recipe
How To Make Chef Paul Prudhomme’s Cornbread Recipe
A crispy, fluffy, and slightly sweet cornbread recipe that pairs perfectly with chili or just butter.
Serves:
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 1 cup buttermilk
- 2 eggs, beaten
- 1/4 cup melted butter
Instructions
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Preheat oven to 425°F.
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In a large bowl, mix together cornmeal, flour, baking powder, baking soda, salt, and sugar.
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In a separate bowl, whisk together buttermilk, eggs, and melted butter.
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Add wet ingredients to dry ingredients and mix until just combined.
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Pour batter into a greased 8-inch square baking pan.
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Bake for 20-25 minutes or until golden brown.
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Let cool for a few minutes before slicing and serving.
Nutrition
- Calories : 348kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 114mg
- Sodium : 1015mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 10g
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